Enchiladas with Barbecued Greens
Elevate your enchilada game with this vibrant recipe for Enchiladas with Barbecued Greens, a plant-based twist on a classic comfort dish! These enchiladas are filled with a flavorful medley of sautéed kale or Swiss chard, smoky paprika, cumin, and tender black beans, all wrapped in warm corn tortillas. Smothered in rich enchilada sauce and topped with gooey melted cheese, this recipe strikes the perfect balance between wholesome and indulgent. The barbecued greens bring a smoky depth that sets these enchiladas apart, while fresh cilantro and lime add a zesty finishing touch. Ready in under an hour, this crowd-pleasing dish is perfect for a cozy weeknight dinner or a delicious vegetarian centerpiece. Serve with a side of guacamole or a crisp green salad for a meal that's as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 6 cups Fresh kale or Swiss chard (stems removed, leaves roughly chopped)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 3 units Garlic cloves (minced)
- 0.5 teaspoon Salt
- 1 can Black beans (drained and rinsed)
- 8 units Corn tortillas
- 2 cups Enchilada sauce (store-bought or homemade)
- 1.5 cups Shredded cheese (cheddar or Monterey Jack)
- 0.25 cup Cilantro leaves (for garnish)
- 4 units Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped greens and sauté until slightly wilted, about 3-4 minutes.
Sprinkle the smoked paprika, ground cumin, and minced garlic over the greens. Stir well and cook for another 2 minutes until fragrant.
Season with salt and stir in the black beans. Cook for 1-2 minutes more, allowing the flavors to meld.
Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable.
Spread about 1/4 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Fill each tortilla with a portion of the barbecued greens and bean mixture, then roll tightly. Place each rolled tortilla seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle shredded cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 469 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
